This isn’t going to be a very lengthy Magazine Mondays post as the Cream Puff is tuckered out! Work is nutty again and I’m beginning to feel like I’m bouncing straight from my bed to my desk and back.

For today’s MM submission, I give you the glorious brussels sprout. I didn’t grow up eating brussels sprouts, in fact I probably tasted them for the first time about ten years ago. But I was hooked as soon as I tried them and simply don’t understand why they’re not the preferred vegetable of more people.

I took one bite of those luscious brussels sprouts leaves drenched in lemon with all these lovely bright pistachios amongst them and I was hooked! Not only is this a fast option for dinner, but it’s delicious with a capital D to the E to the L to the I to the C to the I to the O to the U to the S!

I strongly urge you to try this dish. The Cream Puff has spoken.

As always, I’m joined by a number of other bloggers who have looked at their magazine pile and challenged it to slim down:

So there you have it! Look how many magazines were cleared out in the name of Magazine Mondays! Remember, you don’t have to post your recipe on a Monday to participate. But if you have posted a magazine recipe, just send me the link and I’ll post it!

I was so pleased to read this, I’m forever trying to come up with new twists on the brussels sprout, Lately, I’ve been hard pushed to come away from stir fry,shredded brussels with toasted almonds & pancetta, but, I will definately give this a go. thank you ;0)

Brussels sprouts are my daughter’s favourite veggies. They are a must for every holiday table. I agree, you can never have too much lemon! Looks wonderful.
Thanks for letting me know that we don’t have to post on Monday to participate in Magazine Mondays. I start out with the best intentions… then the weekend rolls over me.

Hi,
Not sure I get how MM works…. but I made this totally mamazing gallette, not to be missed. A must make!
It’s a Butternut Squash Galette from Gourmet magazine, February. Link: 2009http://www.familyfriendlyfood.com/2009/02/flaky-and-creamy/
Many thanks!
Nurit

I have recently been converted to Brussels Sprouts, but only when sauteed. I’m not sure I’ll ever be able to cope with a soggy boiled sprout, but at least I’m eating them occasionally now! I’ll have to give this recipe a whirl when we next buy some… I’m a sucker for anything with pistachios and lemon is always so good with green veggies.